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Monday, July 14, 2008

English imports and summer salads

Between job hunting on Saturday morning, I took a stretch break and enjoyed a episode of Jamie at Home. The episode was entirely on summer salads and decided to make a few low-cal tweaks to his rendition of Jamie's Proper Chicken Caesar Salad, I hope you will enjoy.

Preheat the oven to 400 degrees F.Place the chicken legs and/or breast in a snug-fitting roasting pan with the pieces of torn-up bread. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper and Mrs. Dash. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best croutons! Pop the pan into the preheated oven.

After 45 minutes the chicken should be nicely cooked. Take the pan out of the oven, drape the turkey bacon over the chicken and croutons, and put back for another 15 to 20 minutes for everything to crisp up. The chicken legs are ready when you can pinch the meat off the bone easily. When they're cooked, remove the pan from the oven and set it aside for the chicken to cool down slightly.

Pull the chicken meat off the leg bones - you can use 2 forks to do this, or your hands and tear it up roughly with the croutons and the bacon. Wash, spin dry and separate the lettuce leaves, tear them up and toss with the chicken, croutons, bacon and dressing. Scatter with some Parmesan.